Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Ice Cream
Ingredients
Directions
Prepare the base
Dissolve the gelatin in a small amount of warm water.
Combine the milk and cream in a large bowl.
Sweeten the mixture to taste and add your desired flavoring.
Freeze
Chill the mixture and begin to freeze it.
Once it starts to freeze, fold in the beaten egg whites.
Continue freezing until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cream + gelatintop 7% of all pairsSmell alikestrongCooked together1,628 recipes
Shared aroma: acetic acid (sour, vinegar).
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Gelatin + sugartop 7% of all pairsSmell alikemoderateCooked together2,778 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the liquid and milk solids that form the body of the ice cream.
- Cream
- Adds fat, which makes the ice cream rich and smooth.
- Gelatin
- Stabilizes the mixture so it holds a smooth, firm texture.
- Egg whites
- Beaten whites trap air, giving the frozen dessert a lighter texture.
- Sugar
- Adds sweetness and softens the frozen texture.
The step that matters
Fold in the beaten egg whites once the mixture starts to freeze. Fold gently so the air beaten into the egg whites is kept; vigorous stirring deflates the foam and makes the ice cream denser. Adding them once the base has begun to freeze helps keep them from sinking and collapsing into the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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